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1. 发明公开

EP0997073A2 Continuous on-demand manufacture of process cheese 有权
标题翻译： Verfahren zur kontinuierlichen Herstellung vonSchmelzkäseauf Anfrage
公开(公告)号：EP0997073A2
公开(公告)日：2000-05-03
申请号：EP99308507.5
申请日：1999-10-27
申请人： KRAFT FOODS, INC.
发明人： Moran, James William , Dever, Hugh A. , Miller, Anthony Michael , Silver, Richard Stuart , Hyde, Michael Anthony
IPC分类号： A23C19/028 , A23C19/082
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate (16) is formed by ultrafiltering liquid milk (10), preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate (16), which is storage-stable, may be converted to process cheese or process cheese-type product (42) immediately or may be stored for later conversion. The powdered milk protein concentrate (16) can be used to produce fat-free, reduced- or low-fat, and/or full-fat cheeses (42) having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product (42) since the milk protein concentrate (16) can be stored for later conversion to cheese product. By converting the milk (10) to a storage-stable milk protein concentrate, the manufacturing of cheese products (42) is uncoupled from, and is independent of, the milk supply.
摘要翻译：提供了通过直接转化牛奶来生产加工干酪或加工奶酪型产品的两阶段按需，商业上可行的方法。该方法不需要发酵，酶处理和/或形成和分离凝乳和乳清的中间步骤。在第一阶段，通过超滤液乳（10），优选脱脂乳，然后喷雾干燥浓缩的超滤乳形成粉末状乳蛋白浓缩物（16）。储存稳定的奶粉蛋白浓缩物（16）可以立即转化为加工干酪或加工干酪型产品（42），或者可以储存以备后续转化。粉状乳蛋白浓缩物（16）可用于生产具有与常规凝乳和乳清过程制备的奶酪相似的感官特性的无脂肪，低脂肪或低脂肪和/或全脂奶酪（42）。本两阶段方法特别适用于半连续或连续制造加工干酪型产品。本两阶段方法特别适用于按需制造加工干酪或加工干酪型产品（42），因为可以将乳蛋白浓缩物（16）储存以供以后转化成奶酪制品。通过将牛奶（10）转化为储存稳定的乳蛋白浓缩物，奶酪制品（42）的制造与牛奶供应分离，并且独立于牛奶供应。

2. 发明公开

EP0630583A2 Reduced fat peanut butter product 失效
标题翻译：花生酱产品，减少脂肪含量。
公开(公告)号：EP0630583A2
公开(公告)日：1994-12-28
申请号：EP94304335.6
申请日：1994-06-15
申请人： KRAFT FOODS, INC.
发明人： Rudan, Brenda Jean , Miller, Anthony Michael , Yang, Marguerite Louise , Lombardo, Stephen Peter , Moroz, Russell Kenneth , Mehnert, David Webb , Krishnamurthy, Ramanathapur Gundachar , Deffenbaugh, Lynn Breyer , Peluso, John Eugene
IPC分类号： A23L1/38
CPC分类号： A23L25/10 , Y10S426/804
摘要： The present invention is directed to a low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.

3. 发明公开

EP0997073A3 Continuous on-demand manufacture of process cheese 有权
标题翻译：过程用于连续生产的要求加工干酪
公开(公告)号：EP0997073A3
公开(公告)日：2001-01-10
申请号：EP99308507.5
申请日：1999-10-27
申请人： KRAFT FOODS, INC.
发明人： Moran, James William , Dever, Hugh A. , Miller, Anthony Michael , Silver, Richard Stuart , Hyde, Michael Anthony
IPC分类号： A23C19/028 , A23C19/082
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate (16) is formed by ultrafiltering liquid milk (10), preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate (16), which is storage-stable, may be converted to process cheese or process cheese-type product (42) immediately or may be stored for later conversion. The powdered milk protein concentrate (16) can be used to produce fat-free, reduced- or low-fat, and/or full-fat cheeses (42) having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product (42) since the milk protein concentrate (16) can be stored for later conversion to cheese product. By converting the milk (10) to a storage-stable milk protein concentrate, the manufacturing of cheese products (42) is uncoupled from, and is independent of, the milk supply.

4. 发明公开

EP0630583A3 Reduced fat peanut butter product 失效
标题翻译：花生酱产品，减少脂肪含量。
公开(公告)号：EP0630583A3
公开(公告)日：1996-02-21
申请号：EP94304335.6
申请日：1994-06-15
申请人： KRAFT FOODS, INC.
发明人： Rudan, Brenda Jean , Miller, Anthony Michael , Yang, Marguerite Louise , Lombardo, Stephen Peter , Moroz, Russell Kenneth , Mehnert, David Webb , Krishnamurthy, Ramanathapur Gundachar , Deffenbaugh, Lynn Breyer , Peluso, John Eugene
IPC分类号： A23L1/38
CPC分类号： A23L25/10 , Y10S426/804
摘要： The present invention is directed to a low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.

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